Evaluation of Rice Cake Hardness and Eating Quality of Rice Cake for Breeding Selection of Glutinous Rice Varieties

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  • 水稲もち品種における育種選抜のための餅硬化性及び切り餅食味の簡易評価法
  • 水稲糯品種における育種選抜のための餅硬化性及び切り餅食味の簡易評価法
  • スイトウ ダヒンシュ ニ オケル イクシュ センバツ ノ タメ ノ モチ コウカセイ オヨビ キリモチ ショクミ ノ カンイ ヒョウカホウ

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Glutinous rice is often processed into rice cakes and rice crackers, and its eating quality and processing suitability are important breeding. Rice cake hardness is a quality factor for to shorten the manufacturing time. Therefore, we established a method for estimating rice cake hardness and eating quality for selecting glutinous rice varieties with superior quality. We used the Rapid Visco Analyzer (RVA) for measuring rice cake hardness with a small amount of sample. When measuring glutinous rice with RVA, copper sulfate is usually used to prevent the effect of endogenous amylase activity. However, since copper sulfate is a deleterious substance, we used sodium chloride instead. Each value measured using sodium chloride highly correlated with the value measured using copper sulfate. In addition, pasting temperature and peak temperature of RVA, correlated with rice cake hardness showing that these values could be used as indexes of rice cake hardness. Brown rice protein content showed significant negative correlations with overall palatability, smoothness, taste, and stickiness, suggesting that varieties with lower protein content have better taste of rice cake. Brown rice protein content can be measured with a near-infrared analyzer using only a small amount, and a lower protein content was considered to be useful as an index for primary selection of breeding rice varieties making a better taste of rice cake.

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